Relationship between the Physiochemical Properties of Cocoa Procyanidins and Their Ability to Inhibit Lipid Oxidation in Liposomes-Reference-Cited by-同舟云学术

Relationship between the Physiochemical Properties of Cocoa Procyanidins and Their Ability to Inhibit Lipid Oxidation in Liposomes

Published:2018-04-12 Issue:17 Volume:66 Page:4490-4502
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Toro-Uribe Said¹^ORCID,López-Giraldo Luis J.¹,Decker Eric A.²

Affiliation:

1. Food Science & Technology Research Center (CICTA), School of Chemical Engineering, Universidad Industrial de Santander, Carrera 27, Calle 9, Bucaramanga 680002, Colombia

2. Department of Food Science, University of Massachusetts, Chenoweth Laboratory, 102 Holdsworth Way, Amherst, Massachusetts 01003, United States

Funder

Departamento Administrativo de Ciencia, Tecnolog?a e Innovaci?n

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b01074

Reference61 articles.

1. Antioxidant polyphenols in tea, cocoa, and wine

2. Chemoprevention of lung carcinogenesis by cacao liquor proanthocyanidins in a male rat multi-organ carcinogenesis model

3. Cocoa and chocolate flavonoids: Implications for cardiovascular health

4. Evidence that the antioxidant flavonoids in tea and cocoa are beneficial for cardiovascular health

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